1, the difference in appearance
There are two kinds of salmon, one is Norwegian salmon and the other is Chilean salmon. Norwegian salmon has a small head, a pointed mouth and yellow-orange meat, while Chilean salmon has a large flat head with many pockmarked spots, and its meat is more colorful than Norwegian salmon.
2. Differences in fish quality
Although they are all salmon, the quality of fish is quite different. Norwegian salmon is plump, average in quality and light in color. There are more farmed salmon with strong sweetness, while Chilean salmon is compact, rich in flavor, moderate in sweetness and very good in quality. The frozen fish has pure color and good taste.
3. Differences in growth environment
Norwegian salmon is generally used for food, so it is mainly farmed. Wild salmon often live in pure seawater environment, with low salt content, strong adaptability, fast reproduction speed and dislike of light, while Chilean salmon is mainly wild, mainly growing in relatively cold seawater, requiring high dissolved oxygen, and seawater with normal salinity is difficult to feed and has high activity.
How to choose salmon:
1, taste test
Fresh salmon will feel tight and full at the entrance, rich in fish oil and have the feeling of melting. As for stale salmon, the entrance will feel moldy.
2. Look at this color
Fresh salmon will have a light flowing luster and moist feeling. Stale salmon will lose its luster and its color will darken. If you buy the original salmon, you'd better break the gills of the salmon and have a closer look. The gills of fresh salmon are bright red, while stale salmon will turn black.
Step 3 touch it
Fresh salmon will be elastic to the touch and will slowly return to its original state under pressure. The stale salmon feels strong and the wood is inelastic.
4. Look at the fish's eyes and gills
Fresh salmon has clear eyes and bright pupils. Fish gills are bright red with red mucus. However, the gills of stale salmon will turn black.